Thai beef curry
5/7/2009
Ingredients
| 3 tbsp | Red curry paste |
| 1 tbsp | Palm sugar |
| ½ tbsp | Ginger |
| 1 kg | Beef steaks |
| ½ cup | Peanuts |
| 800 g | Coconut cream |
| 2 tbsp | Fish sauce |
| 1 cup | Coriander leaves |
Directions
- Heat curry paste in a large saucepan, add brown or palm sugar, finely grated ginger, beef steak chopped into 3cm chunks and chopped peanuts.
- Cook, stirring often, for 5 minutes. Add coconut cream and fish sauce and simmer for 1 hour or until beef is tender. Serve garnished with coriander leaves.
Wine Match
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